ESP Newsletter for our valued customers.
David Bonasera is keeping you aware....

  December 2018
Your Monthly News & Updates
Dear (Contact First Name),

It has been a few months since we checked in with you.  We hope that you're getting ready for the holiday seasons and family company. 

In this issue we present a product that has been used for many years by ESP, tell you what David is up to and provide tips for warm dinners on busy fall evenings.

Enjoy our newsletter.  
David Bonasera
Environmentally Safe Products & Procedures
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Featured Products:

An amazing new product that just came in to the industry!

This is the top recommended glue for white marble and lite or porous stones.

Bonstone Glacier.  

And another great product that is being introduced to the industry!

Dr. Fred's diamond lube 
You can get this from or Come into our store in San Jose, CA 
Check out the link below to get more information.

This products helps the following:

-Extends the life of diamond pads and diamond blades
-Reduces caking for easy pick up
-Keeps you diamonds cool and protects them from clogging

To learn more, contact  Dave The Marble Guy

Industry News

The stone quarry's are send to all of you Quartzite's which etch. This are really dolomites or a hard marble. Hear is a technical bulletin from the MIA, (Marble Institute Of America) on the difference.

The Best Gift is the Gift of Knowledge

David enjoys sharing his knowledge of natural stones. His next project is to make a video in Spanish for cleaning companies to use to train their staffs on properly cleaning natural stone in homes and businesses.
Here are some links to educational information from the MIA/Natural Stone Institute. Enjoy!

This Months Recipe:

It's almost that time of the year again, Christmas! There's nothing like the holidays and getting together with family and loved ones to share a great day. Check out this recipe to add to your holiday dinner!


- 10lbs Pork Leg or Shoulder, Room temperature
- Salt to season
- 12 Garlic cloves
- 1 small onion *optional
- Oregano
- 2 Tsps. Cumin
- 1 Tsp. whole black pepper
- 1 1/2 cup of Orange juice
- 1/2 cup of White Vinegar

  1. P reheat your oven to 350F
  2. Pat the roast dry using paper towels. With a paring knife, score the skin or fat to make a diamond-shaped pattern. (Make sure not to cut the underlying meat)
  3. Season the roast liberally with salt, making sure it's salted all over.
  4. Place garlic, onion (if using), oregano, cumin, whole black pepper, orange juice and vinegar in a blender. Process until it has a very smooth texture. Set aside.
  5. Turn the roast on the meat side (the one that has no skin on), and with the pairing knife make some incisions about ½ inch deep, about 1 inch apart from each other.
  6. Place roast in the roasting pan, pour the marinade over it, and cover with aluminum foil. If using a baking bag, place roast with the marinade inside the bag that has been previously treated with a little flour, with the incisions that the manufacturer indicates in the package.
  7. Put the roast in your preheated oven, and baste with the marinade, as well as the cooking juices that will be released into the pan during the roasting time. If possible, turn the roast once. Roast 15 minutes per pound, or until the meat thermometer, inserted into the thickest part of the meat, reads 165 degrees.
  8. Remove the roast from the oven; let it rest for at least 15 minutes before carving. Pour the juices from the roasting pan into a gravy bowl or sauce bowl; season with salt if needed.

David Bonasera | ESP/Dave the Marble Guy | 408-436-0470 
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